Refried Bean and Dairy Free Cheese Quesadillas
With Sautéed Veggies and Crispy Spiced Tortilla Chips- Sulphites
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Crustaceans
- Egg
- Fish
- Gluten
Ingredients: Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Plant-Based Mozzarella Cheese, shredded (Daiya Oat CreamTM blend (water, gluten-free oat flour, pea protein), tapioca starch, coconut oil, expeller pressed safflower oil, corn starch, salt, sugars (dextrose), yeast extract, tricalcium phosphate, lactic acid, natural flavours) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate).
Ingredients
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
¾ cup
Plant-Based Mozzarella Cheese, shredded
85 g
Tortilla Chips
(May be present: Sesame, Milk)
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
22 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
½ cup
Tomato Salsa
(May be present: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
3 tbsp
Guacamole
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- On an unlined baking sheet, add tortilla chips. Drizzle 1/2 tbsp (1 tbsp) oil and 1 tsp (2 tsp) Chili-Cumin Spice Blend over top. Toss to coat, then arrange tortilla chips in a single layer.
- Toast in the middle of the oven for 2-3 min, until warmed through. (TIP: Keep an eye on chips so that they don't burn!)
- Set aside to cool slightly.
- Using a strainer, drain and rinse beans.
- Peel, halve, then cut onion into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lime.Cut remaining lime into wedges.
- In a small bowl, combine guacamole, half the lime zest and half the lime juice. Stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring often, until tender.
- Transfer veggies to a large bowl.
- Reheat the same pan over medium.
- When hot, add beans, 2 tbsp (1/4 cup) water, and remaining Chili-Cumin Spice Blend. Season with salt and pepper. Stir to combine and bring to a simmer.
- Cook for 4-5 min, mashing beans with a potato masher, until mixture thickens and most of the water is absorbed.
- Remove from heat.
- To the bowl with veggies, transfer bean mixture, dairy free cheese, remaining lime zest and remaining lime juice. Stir to combine.
- Carefully rinse and wipe the pan clean.
- Arrange flour tortillas on a clean work surface.
- Divide bean mixture between flour tortillas, then spread in an even layer towards the edge of each tortilla.
- Arrange some toasted tortilla chips on one half of each flour tortilla. (TIP: About 3 chips will fit in each tortilla.)
- Fold the other side of each flour tortilla over toasted tortilla chips, then press firmly to close.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add half of the quesadillas to the dry pan. Cook for 1-3 min per side, until golden. Transfer to a clean cutting board.
- Reduce heat to medium-low, then repeat with remaining quesadillas.
- Cut quesadillas into wedges. Divide between plates.
- Serve salsa and guacamole alongside for dipping.
- Squeeze a lime wedge over top.
- Serve any remaining tortilla chips alongside.
